KR20140132150A - Method for manufacturing fermented alpha rice flour - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented alpha rice flour, wherein the fermented alpha rice flour is manufactured using rice as a main raw material. The fermented alpha rice flour is manufactured by immersing rice in warm water with added malt and amylase, followed by fermentation and saccharification, thereby inducing the property variation of rice; pulverizing, steaming, and punching the saccharified rice to make a rice paste; putting the rice paste into a rice cake molding machine to be molded into rice cakes having a predetermined shape and length; refrigerating and dehumidifying the rice cakes through first drying; slice-cutting the rice cakes, which are solidified after the first drying procedure, into pounded rice cakes or rice cake pallets, followed by second drying and then pulverizing. The fermented alpha rice flour of the present invention can be deep without being hard or stiff during frying, and can maintain a crisp and smooth texture for a long time even after frying. The fermented alpha rice flour of the present invention can overcome inherent limits of existing uncooked rice flour and alpha rice flour and provide novel texture and flavor, thereby satisfying new needs of consumers. Furthermore, the fermented alpha rice flour of the present invention can be used as a raw material of various cold and frozen processed foods due to the property variation, such as refrigerating and freezing stability improvement, thereby promoting the consumption of rice that is excessively supplied in the current rice situation. Furthermore, free-mix products which use the fermented alpha rice flour of the present invention as a main ingredient or a sub-ingredient and are suitable for various food processing fields can be produced. Furthermore, the fermented alpha rice flour of the present invention is mixed with various powdered materials having functionality, flavors, and colors and then steaming the mixture during the manufacturing procedure, or mixed with various steamed grain flours, nuts, fruits and vegetables, processed dairy products, and processed meat products during the punching procedure, thereby securing applicability as various flour materials. Furthermore, the fermented alpha rice flour of the present invention can be distributed and stored at room temperature for a long period of time and have excellent storability, thereby enlarging the market scope.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing fermented alpha rice flour,

More particularly, the present invention relates to a method for producing fermented alpha differentiates by modifying the inherent properties of rice through fermentation and saccharification using 100% rice or glutinous rice as the main raw material.

In general, rice flour (rice flour) is mainly made by crushing raw rice flour and rice flour, and then crushing the rice starch with alpha starch. The raw fine powder is mainly used as a main raw material for rice cakes and its application range is concentrated. It is used only as an auxiliary additive for general processed foods such as noodles, breads, and liquor. Alpha derivatives have also been used only as auxiliary additives in confectionery, bakery and beverage products.

In the food processing field, due to the limitation of the processing technology of rice raw materials, the rice flour has been limited to its utility as a main raw material and its applicability to processing. As a result, wheat flour, whose main ingredient is imported grain, is predominant in grain food processing sector.

This is due to the inherent characteristics of rice, unlike wheat flour, in processed foods. In other words, since rice flour has no gluten component like wheat flour, it is not applicable to raw paste combined with moisture. In addition, the rice flour is limited to be applied as a main ingredient in confectionery, baking, and premix products due to its inherent physical properties that are hardened and hardened due to rapid viscosity application even in the case of dough after the steaming, and it is applicable only as a main raw material to traditional rice cake products .

In addition, because of the inherent nature of rice, frozen application and fried application properties are significantly lower than wheat flour, and rice is the main ingredient in frozen processed foods. Rice is weak in frozen stability, so it is easy to harden or crack if it is frozen after boiling or boiling. In addition, since rice is weak in application of frying and oven cooking, it easily hardens and hardens or fires when fried rice flour or fried rice flour after steamed rice flour, making it difficult to apply it as a main raw material to general processed foods. It is a reality in the industry that the range of the rice flour market can not be widened by failing to overcome the inherent limitations of the inherent properties of rice.

Korean Patent No. 10-0825674 entitled " Fine Wet Rice Flour Composition, Method for Producing the Same, and Rice Bread Using the Fine Wet Rice Flour Composition & Method for Producing the Same ", the rice having been moistened in hot water for a short time, A method for producing fine wet rice flour is described.

However, this method has a problem in that it is not suitable for fried food because the inherent limit of the physical properties of the rice flour still remains by preparing the fine wet rice flour by selectively adding gluten, dextrin and pre-classified to the rice flour.

KR 10-0825674 B1, April 22, 2008

In order to solve the above problems, the present inventors have broadened the scope of existing narrow rice flour market and overcome the limitation of applicability of existing rice flour to a wide variety of processed food market. In order to meet consumers' high expectation of rice flour products, It is suitable as a raw material of frozen foods that require frozen stability and frying suitability, such as rice flour premix products, hot-water products, dumplings, and meat products, which are excellent in frying applicability instead of flour used as a raw material and give a crunchy texture after frying. The present invention relates to a method for producing a fermented alpha-fine powder which is applied as a main raw material to fried and fermented flour products, fermented products, dumplings, frozen processed foods and beverages based on fermented alpha-fine powders as a main raw material .

The main object of the present invention is to provide a method for preparing frozen foods such as sweetened meat, meatballs, cheese sticks, meatballs and sausages, Freezing after freezing, free from chemical stabilizers, emulsifiers, and moisturizers, it is able to catch cracks and breaks during freezing, and is excellent in thawing stability and gives a crispy and sophisticated texture when cooking oil. The method comprising:

 The fermentation speed of fermented beverages such as yogurt and makgeolli is shortened, and fermented alpha derivative which gives a crispy, crispy texture rather than a hard texture unlike existing derivatives when adding secondary raw materials to frying and baking products. And the present invention has been completed on the basis thereof.

Still another object of the present invention is to provide a fermented alpha-fine powder which is excellent in application in refrigeration, freezing adaptability and frying and oven cooking and is a fermented alpha-fine powder having enhanced basteability after kneading or steaming, Various processing such as mixing of one or more of cereal flour such as flour, barley flour, wheat flour, fruit powder containing natural coloring matter, cereal powder, ginseng, etc. or functional additive such as lipase, trehalose, emulsifier and yeast And to provide a method for manufacturing a premixed powder product which is applied to foods.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The method for producing fermented alpha fraction containing rice as a main ingredient according to the present invention comprises the steps of pretreating rice to be fermented by immersing rice in hot water containing malt or amylose or alpha amylase, Mixing the pulverized rice flour with water and salt, mixing the mixed rice flour, punching the mixed rice flour to prepare a rice flour mixture, mixing the punched rice flour Molding the kneaded product into a predetermined shape such as a thin tteokbokki or korean rice cake by putting the kneaded product into an injection molding machine commonly used in the market such as rice cakes or cotton, cutting and slicing the kneaded product into a predetermined length, cooling the formed and cut molded product in cold water, A step of firstly drying a cooled form of a molded product having a predetermined shape and a predetermined length in a tray to dehumidify by cold air, Drying the desiccated semi-dry molded article with a cold air dehumidified at a room temperature for a certain period of time, and then drying the article in a general-purpose dryer at a moisture content of 13% or less; and after the dried article is firstly pulverized, (Fermented alpha-differential), and packing the pulverized fine powder after passing through the metal detector, the pulverized pulver being weighed to a predetermined weight.

In addition, the present invention relates to a method for preparing rice flour, which comprises adding rice flour to a rice at room temperature without adding additives such as malt, amylose or alpha amylase to rice for a predetermined period of time, pretreating it, Adding salt to the mixed rice flour, mixing the mixed rice flour, adding amylose or alpha amylase to the mixed rice flour and punching the mixed rice flour to prepare a rice flour paste, A step of shaping a predetermined shape into a rice cake molding machine and cutting it into a predetermined length, cooling the formed product to wind or cold water, The moisture-removed, cold-dehumidified semi-dry molding is allowed to stand at room temperature for a certain period of time and then placed in a general-purpose drier to a moisture content of 13% Drying the shaped product, and pulverizing the dried product into fine powder after pulverizing the pulverized product into a general-purpose pulverizer.

In addition, the present invention relates to a fermented alpha-fine powder having excellent adaptability to refrigeration, freeze-drying, frying, and oven cooking, and having enhanced kneading and kneading properties after steaming, as a main ingredient and includes all kinds of starch, starch and buckwheat flour, , Flour and other cereal flours, and natural or synthetic flavors such as fruit flavors, natural or synthetic flavors, cereal flour, ginseng, etc., or a variety of functional additives such as rapeseed, trehalose, emulsifier and yeast To produce an alpha differential premix powder product to be applied to the processed food.

In addition, the present invention is a fermented alpha derivative prepared by the above process.

When the above-mentioned premix product obtained by mixing the alpha fine powder of the present invention with a predetermined amount, preferably 30 to 60%, of the alpha-fine powder of the present invention is used for frying, the frying application is excellent without deterioration and the crispness after frying is maintained The texture is excellent.

Since the batter of the present invention can be used as sweet or sour cooked food or frying clothes by using the alpha fine powder of the present invention, the application range is wide.

The present invention clearly shows the superiority of the properties of the frying powder compared to the conventional frying powder made of the conventional rice flour. In the case of frying the vegetable oil heated at a certain temperature by using the existing rice flour and frying the vegetable and meat into the cooking oil, it hardly becomes hard or hard after a certain period of time after the cooking, so that the texture is significantly reduced and the oven cooking is almost impossible. Is excellent in its applicability and is characterized in that it keeps a soft texture for a long time without being hardened or hardened even after a certain time elapses at the time of frying the cooking oil and using the oven.

The present invention relates to a method for producing rice, which is characterized in that the property of rice used as a main ingredient is changed through fermentation to induce a change in physical properties, thereby removing the hardening phenomenon which is cracked and cracked or easily hardened after cooking, It is cooked, baked or fried in oil. Even after a certain time (3 ~ 4 hours) after cooking, the food is not hardened or hardened at all, and the surface is crispy and the inside has a soft texture for a long time. It is also suitable for business processed foods.

In addition, the present invention is characterized in that it is added as an auxiliary raw material to meat processed food, marine processed food, refrigerated processed food, and frozen processed food which require refrigeration and freeze stability and maintains the texture of crispy and crispy by the present invention, It gives an opportunity to expand the amount of rice flour used in food.

≪ First Step > Raw Material Pretreatment Step

In the present invention, malt (malt) is immersed in rice hot water for fermentation in order to change the physical properties of rice, or amylase or alpha amylase, a saccharifying enzyme, is immersed in hot water for a certain period of time together with rice, .

At this time, rice is general-purpose rice such as glutinous rice and rice, and is not limited to the kind thereof.

At this time, rice can be crushed or crushed by using cereals containing starch such as potatoes, sweet potatoes, wheat flour, corn, barley, oats, whole wheat or the like, or used as raw materials of the present invention.

At this time, the rice fermentation and saccharification process of this step may be omitted, and only the rice itself may be immersed in normal temperature water for a predetermined time without malt or amylase additives, and then the next step may be carried out.

In the present invention, the raw material pretreatment step is a step of inducing fermentation of the starch, which is a main component of rice, and saccharifying it to a certain extent, thereby converting the starch into a starch sugar of the polysaccharide, thereby loosely changing the bonding structure between molecules. Through this process, it is possible to change the molecular bonding structure of the starch of rice to remove the stiffness and hardness when the rice dough is fried in oil and to enhance the water retention of the rice flour.

At this time, the malt is used in an amount of 0.5 to 2 parts by weight, preferably 1 part by weight, based on 100 parts by weight of rice, and 0.03 to 0.1 part by weight, preferably 0.05 part by weight, relative to 100 parts by weight of rice have.

At this time, the barley malt (malt) is put into a hole with a wrapping cloth and put in hot water of 60 to 90 ° C, and the main raw material rice is dipped together and then fermented for 5 to 7 hours, preferably about 6 hours. Alternatively, in order to reduce the fermentation time, amylase (or alpha amylase), which is a saccharifying enzyme, is added to hot water at 70 to 90 ° C together with rice, followed by fermentation for 2 to 5 hours, preferably about 3 hours .

≪ Second step > Rice powder production step (pulverization step)

The fermented rice is separated from water and then pulverized by a pulverizer to produce a wet rice flour powder.

At this time, the pulverizer is generally used in the art such as a roller type and a hammer type, and is not limited to the kind.

In the case of using commercially available rice flour prepared as one embodiment of the present invention, the immersion step and main pulverization step may be omitted.

<Step 3> The mixing step

10 to 30 parts by weight, preferably 20 parts by weight of water and 0.5 to 2 parts by weight, preferably 1 part by weight of salt are mixed with 100 parts by weight of the rice powder in the rice powder produced in the second step.

In order to secure various properties of the present invention and to satisfy various consumer preferences in addition to salt and water, a certain amount of cereal powders such as starch, corn, barley, and wheat and fruit and vegetable powders containing natural coloring matters such as white rum, Ginseng, and functional additives such as rapamase, trehalose, emulsifier, and yeast may be mixed with the rice flour.

At this time, the mixer to be used for mixing is a ribbon mixer, a V-mixer or the like which is generally used in the market, and is not limited to the kind.

<Step 4> Rice powder Steam  step

The mixed rice powder is preferably steamed by using a steam boiler so that the rice powder can be sufficiently aged at 90 to 100 ° C for 15 to 30 minutes.

At this time, fermentation through the pretreatment step of the raw material, and saccharification of a certain degree of saccharified rice powder proceed through the steaming and alpha-digesting processes.

At this time, the steam-type steamer can use either a manual multi-stage steamer or an enclosed rotary steamer (extruder type), which is generally used in the art and is not limited to the type.

&Lt; 5th step > Punching step

The cooked rice powder is poured into a punching machine and punched for 5 to 10 minutes to obtain rice flour (rice flour dough).

At this time, in the punching step of the present invention, the physical properties of the rice dough are further aged, the moisture content of the cooked rice molecules is equalized, and the moisture retention is enhanced. Particularly, through the aging process at the punching stage, the change of the molecular bonding structure to the starch sugar of the polysaccharide of the rice is further accelerated.

At this time, as the molecular bonding structure that is converted into starch sugar is converted, pores are formed by punching, and viscosity and density are significantly lower than the existing rice flour dough accompanied by aging process. Therefore, the rice flour is used as a frying rice flour, It is possible to eliminate the phenomenon of stiffening and hardening when fried, keep soft and crispy texture even after frying, and easily harden hardening phenomenon.

Unlike the manufacturing method of the present invention, the conventional raw flour using rice is subjected to a manufacturing process of washing raw rice as it is and then pulverizing the raw flour. Even in the case of the existing alpha flour, raw rice is directly injected at high pressure and pulverized or pulverized raw rice flour, It undergoes a high-pressure injection process with water to produce alpha. In the case of the conventional method for producing raw microfine and alpha-derivative, fermentation and saccharification processes and punching processes as in the present invention are not involved.

At this time, the cooked rice flour is mixed with the wheat flour such as peanut, walnut or the like mixed wheat flour such as cooked potatoes, cooked sweet potatoes, cooked sweet pumpkin, etc., or paprika, spinach, wormwood, And powdered ginger powder containing natural coloring matter such as dried strawberry powder, onion powder, grape powder, carrot powder, banana powder, and blueberry dry powder to add natural coloring matter such as turmeric powder, And then punching the mixture to prepare a rice flour product, thereby making it possible to diversify the kind and applicability of the finished product alpha powder.

Functional additives such as rapaazze, trehalose, emulsifier, yeast, and acidulant are added to the cooked rice flour, and refrigeration and refrigeration safety enhancement and functionality can be added upon completion of the finished product.

The punching step of the present invention can be performed by rotating a hot rice flour paste with water, and mechanically converting the rice cake into rice paddies. The rotary type punching machine and the extruder type punching machine can be used. It is generally used and does not depend on its kind.

In addition, an injection-type steaming machine and a punching machine using steam which can simultaneously perform steaming and punching can be separately performed by unifying the steaming steaming process of the fourth stage and the punching process of the fifth stage in one step And can be used.

In the case of preparing the alpha fine powder of the present invention by omitting the fermentation pretreatment step of adding malt or amylase (or alpha amylase) in the first step and immersing only the rice itself in the room temperature for a predetermined time, The amylase (or alpha amylase) is directly added thereto to punch the kneaded rice cake, thereby shortening the manufacturing process and time. Here, such a production method can also show the conversion of the molecular binding structure per the starch.

<Step 6> Molding and cutting step

The wet and punched rice flour dough is put into a raw material input port of a rice crockery machine, which is commonly used in the market, to form a predetermined shaped and shaped article having a predetermined thickness and length, and then cut to a predetermined length.

Here, the shape of the molding may not necessarily be a rice cake shape. Circular, elliptical, square, half moon, square shape, regardless of its shape. Here, after cutting into a long bar shape, it can be dehumidified and dehydrated to a certain degree, and then sliced thinly in the form of rice cake soup, thereby dehumidifying cold air.

In this case, the thickness and length are not particularly limited, but may be formed into a thickness and a length that are easy for the next process of drying.

Here, since the rice cake molding machine and the injection machine are generally used in the market, they are not limited to the kind.

&Lt; Step 7 >

And the formed molded product having a predetermined shape and a predetermined length is cooled.

At this time, the cooling method is generally used in the art, and may include both a method of cooling by wind, or a method of cooling by soaking in cold water.

&Lt; Step 8 > Cooling-air dehumidifying and drying step (primary drying step)

The cooled moldings are aligned on a rectangular tray of a predetermined size, and can be cooled down in a refrigerator for about 20 hours.

At this time, moisture of the molded product is removed to a certain extent to form a semi-dried molded product.

&Lt; Step 9 > Step of secondary drying

The desiccated semi-dry molded article with dehumidified cold air from which the moisture has been removed is allowed to stand at room temperature for a certain period of time and then put into a general-purpose drier and dried secondarily until the moisture content becomes 13% or less.

The above-mentioned room temperature leaving time may be performed by a conventional method commonly used in the art.

&Lt; Step 10 >

The above-mentioned secondarily dried and shaped product having a water content of 13% or less is first pulverized in a primary roller type pulverizer and then put into a pulverizer which is generally used in a general market, thereby finely pulverizing the resultant to complete an alpha fraction.

In each of the process steps of the present invention, the fermentation and saccharified rice flour of the present invention are mixed with other cereal flour and additives in the mixing step of the third step and the punching step of the fifth step, and pouring by adding additives such as steamed cereals By further including the step in the process of the present invention, various alpha differentiates can be prepared.

In addition, in order to broaden the applicability of the alpha fine powder of the present invention as a main raw material to a variety of processed foods, the final mixed product of the alpha-fine powder of the present invention is mixed with other various kinds of flour such as wheat flour, starch, ) Powder.

The present invention relates to a method for producing a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder and a starch powder, , Or preparing a premixed powder product which is applied to various processed foods containing functional additives such as rapamase, trehalose, emulsifier, yeast and the like.

&Lt; Step 11 >

The fine pulverized alpha fraction is passed through a metal detector, and a predetermined amount is weighed and packaged in a plastic or plastic bag.

Hereinafter, a method for producing the fermented alpha fraction of the present invention will be described in more detail.

As described above, in the present invention, rice is used as a main raw material, and rice is immersed in hot water containing malt or amylose (or alpha amylase) to ferment and glycosylate to induce conversion of physical properties of rice, The pellet is punched again to promote the aging to lower the viscosity and to make the moisture content uniform. After the molding, the primary dehydration and the secondary hot air drying are performed through the low temperature aging process of the refrigeration dehumidification to minimize the deterioration of physical properties by heat, Is produced.

By preparing these fermented alpha powders, the inherent characteristics of the rice flour such as the raw microfine powder and the alpha fine powder have been overcome, which hardens easily and hardens after heat frying. Especially, when applied as frying powder, it has better frying application than existing fine powder. Crisp and softness exceeding that of flour premix product for deep frying is advantageous for long time after cooking. It is also used as an auxiliary raw material for refrigerated and frozen food group And exhibits excellent characteristics of refrigeration and refrigeration stability.

The fact that it can be applied variously to these processed foods and can advance into the existing flour-based material market in the existing pre-mix market will expand the processing consumption of rice and broaden the market range of rice flour. In addition, the circulation type of the finished product can be circulated at room temperature, and the market range can be expanded.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing one embodiment of a method for producing fermented alpha-derivatives of the present invention.

Hereinafter, the features of the present invention will be described in more detail through examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

1 part by weight of malt (malt) in 100 parts by weight of rice was put into a frying pan and put in hot water at 70 to 90 캜 for 6 hours to ferment. 1 part by weight of salt and 20 parts by weight of water were added to 100 parts by weight of rice flour made by pulverizing the fermented rice, and mixed in a mixer. The mixture was stirred for 20 minutes in a steam boiler, poured into a punching machine, and 15% of water was added thereto, followed by punching for 3 minutes. The punched dough was put into a rice dough molding machine, molded into a karaoke shape, cut into a predetermined length, and then the cut karate dough was cooled in cold water. The frozen rice cake having a predetermined length was cooled in a refrigerator and dehumidified by a cold wind to obtain a first dry garlic cake having a certain degree of moisture removed. The semi-dried molded product was left at room temperature for a certain period of time, and then put in a general-purpose drier, dried to a moisture content of 13% or less, and then pulverized in a general-purpose pulverizer into a general-purpose pulverizer.

Example  2

30% of wheat flour and 10% of tapioca starch were mixed with 100% by weight of fermented alpha-differential powder prepared in Practical Example 1, and kneaded with 120% water based on 100% by weight of powder solid content, and then kneaded with a mixture of brown sugar and cinnamon, .

Example  3

100% of the fermented alpha fraction prepared in Example 1, 30% of the pulverized pork, 10% of the flour and 10% of the tapioca starch were mixed with 0.5% of the emulsifier to prepare a pork ball with a diameter of 3 cm made.

Comparative Example  One

The raw rice flour, which is commonly used in the market, was prepared. 150% of water was added to 100 parts by weight of the rice flour product to make a water dough in a thick state.

Comparative Example  2

The rice flour sold in the market is mixed with 30% wheat flour and 10% tapioca starch, which are 100% by weight, and kneaded with 100% water to 100% by weight of powder solid content, and then kneaded with a mixture of brown sugar and cinnamon. .

Comparative Example  3

100% of general rice flour (general purpose) 100% of the total solids is mixed with 100% by weight of water by mixing 30% of pork pulp, 10% of flour, 10% of tapioca starch and 0.5% .

Experimental Example  One

150% of water was added to 100 parts by weight of each of the rice flour products of Example 1 and Comparative Example 1, and a predetermined amount of 20 g each of water dough in a kneaded state was added to oxbow oil heated to 170 DEG C and fried in 500 g portions for 2 to 3 minutes And cooked. For the objective evaluation, ten selected panelists were participated and evaluated after sensory evaluation and characteristics comparison. The results are shown in Table 1 below.

division fried food
Cooking time Sensory test Color Crispy After 10 minutes of frying, not hard but soft Texture Overall assessment Example 1 3 minutes 8 9 9 9 8.75 Comparative Example 1 3 minutes 6 3 2 3 3.5

       - Score -

9 points: Excellent / 7 points: Excellent / 5 points: Average / 3 points: Poor / 1 point: Very poor

Experimental Example  2

The above Examples 2 and 3 and Comparative Examples 2 and 3 were put into mugwort oil heated to 170 DEG C and fried for 500 g each for 3 minutes and 30 seconds. For the objective evaluation, ten selected panelists were participated and evaluated after sensory evaluation and characterization. The results are shown in Table 2 below.

division fried food
Cooking time Sensory test Color Crispy After 5 minutes of frying, not hard but soft Surface cracking and appearance after frying Texture Overall assessment Examples 2 and 3 3 minutes 30 seconds 8 9 9 9 9 8.8 Comparative Examples 2 and 3 3 minutes 30 seconds 6 3 2 3 3 3.

              - Score -

9 points: Excellent / 7 points: Excellent / 5 points: Average / 3 points: Poor / 1 point: Very poor

Experimental Example  3

The above-mentioned Examples 2 and 3 and Comparative Examples 2 and 3 were put into a household oven, which is generally used in the market, and an oven-baking operation was performed for 12 minutes. For the objective evaluation, 10 selected panelists were participated and evaluated after sensory evaluation and characteristics comparison. The results are shown in Table 3 below.

division Oven
Cooking time Sensory test Color Crispy After 5 minutes of cooking, Surface cracking and appearance after cooking Texture Overall assessment Examples 2 and 3 10 minutes 30 seconds 7 8 8 8 8 7.8 Comparative Examples 2 and 3 10 minutes 30 seconds 5 2 2 3 2 2.8

 - Score -

9 points: Excellent / 7 points: Excellent / 5 points: Average / 3 points: Poor / 1 point: Very poor

Although oven cooking without yeast or the like was not performed in Experimental Example 3, it was found that oven cooking suitability was almost impossible in the case of general rice flour added products, but it was confirmed that oven cooking properties were excellent in the case of fermented alpha-addition .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

Pretreating the rice which is fermented by immersing the rice in hot water added with malt or amylose or alpha amylase;
Removing the water from the fermented rice, pulverizing and pulverizing the fermented rice;
Adding water and salt to the pulverized rice flour and mixing them;
Mixing the mixed rice flour;
Punching the cooked rice flour to prepare a rice flour paste;
Placing the punched rice flour paste into a molding machine, shaping it into a predetermined shape, and cutting it into a predetermined length;
Cooling the cut molding;
Placing the cooled molded product in a tray, dehumidifying the cold air and drying it first;
Drying the primary dried material at room temperature for a certain period of time and then drying it to a moisture content of 13% or less; And
And a second step of pulverizing the secondarily dried shaped material with a fine powder after primary coarse pulverization.
The method according to claim 1,
The method of the present invention is characterized by adding to the fermented alpha differentiates secondarily pulverized with the fine powder the fruit powder, the modified starch, the buckwheat flour, the barley flour, the flour, the natural colorant and the fruit flavor powder containing the intrinsic flavor, the cereal powder, Wherein the step of mixing the fermented alpha fraction further comprises the step of mixing one or more of the yeast and the yeast.
Treating the rice by immersing the rice in a room temperature water for a predetermined time, removing water, pulverizing and pulverizing the rice;
Adding water and salt to the pulverized rice flour and mixing them;
Mixing the mixed rice flour;
Adding amylose or alpha amylase to the wheat flour, and punching the milled rice flour to prepare a rice flour paste;
Placing the punched rice flour paste into a molding machine, shaping it into a predetermined shape, and cutting it into a predetermined length;
Cooling the cut molding;
Placing the cooled molded product in a tray, dehumidifying the cold air and drying it first;
Drying the primary dried material at room temperature for a certain period of time and then drying it to a moisture content of 13% or less; And
And a second step of pulverizing the secondarily dried shaped material with a fine powder after primary coarse pulverization.
4. The method according to any one of claims 1 to 3,
Wherein the mixing step further comprises adding and mixing any one or more of fruit, vegetable powders, cereal powders, pharmaceutical powders, rapamase, trehalose, emulsifier and yeast.
4. The method according to any one of claims 1 to 3,
Wherein the punching step is a step of punching the fruit with addition of one or more of fruit powder, cooked cereal powder, pharmaceutical powder or rapeseed oil, trehalose, emulsifier and yeast.

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